Rosemary-Feta Pearl Couscous Salad

15 25 139
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 10
Rosemary-Feta Pearl Couscous Salad
Health Highlights


1/4 tsp Black pepper
1/2 can (15oz) Cannellini beans, canned (rinsed and drained)
2 tbsp Canola oil
1 cucumber(s) Cucumber (seeded and diced)
3/4 cup, crumbled Feta cheese, low fat
1 clove(s) Garlic (minced)
2 tbsp Lemon juice
1 tsp Lemon peel (zest)
1 medium pepper(s) Red bell pepper (seeded and diced)
1/3 cup Red onion (finely chopped)
1 tbsp Rosemary, fresh (chopped)
1 cup Spinach (coarsely chopped)
1 tbsp Apple cider vinegar
2 cup Water
3/4 cup Couscous, whole wheat, dry


In a medium saucepan, bring water to boil over high heat. Stir in couscous, return to a boil, reduce heat, cover tightly and simmer 10-12 minutes or until tender.

Drain in fine mesh sieve and run under cold water to cool completely. Shake off excess liquid.

Meanwhile, in a large bowl, combine pepper, cucumber, onion, spinach, beans, rosemary, garlic, canola oil, lemon zest and juice, vinegar and pepper.

Stir in couscous and toss until well blended. Gently stir in feta.

Nutrition Facts

Per Portion

Calories 139
Calories from fat 55
Calories from saturated fat 16.6
Total Fat 6.1 g
Saturated Fat 1.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.3 g
Cholesterol 10.7 mg
Sodium 177 mg
Potassium 176 mg
Total Carbohydrate 16.5 g
Dietary Fiber 2.4 g
Sugars 1.6 g
Protein 5.6 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.1
Milk Alternative 0.2
Vegetables 0.9

Energy sources


Meal Type(s)